Shopee Why are dried shrimp and sea rice so salty Is salt added in the process of making it dry?

The salty taste of shrimp skin, dried shrimp and sea rice is due to the salt added during the preparation process. Specifically, shrimp skin, dried shrimp, and sea rice are all made by drying, drying, or fermenting fresh shrimp. In this process, an appropriate amount of salt is usually added to prevent the shrimp from spoiling and breeding bacteria, as well as to increase the shelf life of the shrimp.

In addition, salt also has a flavoring effect, which can enhance the umami and aroma of shrimp.

From the perspective of the ingredient list, the raw materials of shrimp skin, dried shrimp and sea rice are all fresh shrimp, but their preparation methods and processing degrees are different. Generally speaking, shrimp skin is made by removing the shell of fresh shrimp and then dried, dried or fermented, while dried shrimp is made by retaining the shrimp head and shell during the drying or drying process. Sea rice is made by salting and drying shrimp during the fermentation process.

Due to these different production methods and processing levels, their saltiness will also vary.

Overall, the saltiness of shrimp skin, dried shrimp, and sea rice is related to the process in which they are made, mainly because of the salt added to the preparation process. If you want to reduce their saltiness, you can reduce the amount of food you eat or soak them in water for a while before cooking. At the same time, you can also choose different types and brands of shrimp, dried shrimp and sea rice according to your personal taste.

Let me tell you that the dried shrimp sold to the market are all processed, salted, different processing methods are used, and some also need to be colored, but it doesn't hurt, haha, because my family is processing sea shrimp, and it has been more than ten years

No, because the saltwater shrimp itself contains a lot of salt, and when it is dried, the density of salt alone is greater, so it will feel more salty.

The shrimp skin is too salty, you can soak it in water, soak it for about 3 to 5 minutes, and it will become very light.

Let's take a look at how to cook shrimp skin:

Vegetable shrimp skin dumplings.

How to make it.

Step 1: 400 grams of flour, 1 cabbage, appropriate amount of chopped carrots, 4 eggs, appropriate amount of dried shrimp skin, a little ginger, and an appropriate amount of green onions.

Step 2: Start mixing noodles. Slowly pour an appropriate amount of warm water into the flour and mix it into a slightly harder dough. Next, cover with plastic wrap.

Let stand for 1 hour. (The dough must be left to rest for a long time to make the dumpling skin taste good.) ）

Step 3: Wash the cabbage and chop it.

Step 4: Add 1 tablespoon of salt to the chopped cabbage, mix well and marinate for 10 minutes.

Step 5: After marinating, drain the water from the cabbage.

Step 6: Beat the eggs. You can add 20 ml of water to the egg mixture, so that the scrambled eggs are more tender.

Step 7: Pour an appropriate amount of oil into the pan, pour the egg mixture into the pan after the oil is hot, fry until the eggs are solidified, then quickly break up, and then let cool for later use.

Step 8: Add the eggs, minced ginger, minced green onion, shrimp skin, and chopped carrots to the cabbage, then add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a pinch of salt, and a pinch of chicken bouillon.

Flavouring. Step 9: Pour an appropriate amount of oil into the pot and heat it, then add a few peppercorns to fry the fragrance, then remove the peppercorns and pour the hot oil into the filling.

Step 10: Pour a little sesame oil into the filling, then mix well and the dumpling filling is ready.

Step 11: Remove the dough from the basin and knead it on a panel until the surface is smooth.

Step 12: Roll the dough into long strips.

Step 13: Cut the dough into evenly sized pieces.

Step 14: Flatten the sliced dough. (This makes it easier to roll the skin later.) ）

Step 15: Roll out the dough into a dumpling wrapper with thin edges and a slightly thicker middle.

Step 16: Take an appropriate amount of filling and put it on the dumpling wrapper.

Step 17: Pinch the dumplings tightly. Wrapped dumplings.

Step 18: Cook the dumplings. Bring half a pot of water to a boil, put the dumplings in the pot, and add a spoonful of salt (salt will prevent the dumplings from sticking). While cooking the dumplings, you can close the lid of the pot until the dumplings are ripe.

Step 10: Remove and serve.

Say a few more words. To make this filling, it is better to choose the cabbage that is more tender, it is heavier to hold in the hand, and the dish looks fresh and leafy.

If there is more green part, the filling will be more delicious.

Something that can't be helped.

The shrimp skin is made from dried shrimp, and the body is made of the salt of the seawater. Without these salts, the shrimp skin will rot when it is dried.

If you wash them, then the low salt combined with the humidity will also make the shrimp skin start to rot.

I think your customer has a bit of a problem, the shrimp skin is just for spice like sesame seeds, and only a small pinch will be put into the dish, and the saltiness will not affect the dish. Do your customers eat shrimp as a meal?

Nowadays, although transportation is becoming more and more developed, seafood is still rarely on the table of ordinary people's families, one is that seafood is more expensive, and the other is that these seafood are not in line with the taste of the public. In fact, there are some aquatic products that are still very popular with everyone, such as some delicious fish, and there is shrimp skin, shrimp skin compared to other aquatic products, and easy to store and cheap, is a very economical type of aquatic products, and the taste is also very good, and it is also very popular with everyone. In fact, shrimp skin is divided into raw shrimp skin and cooked shrimp skin.

Raw shrimp skin is actually hairy shrimp that has not undergone any treatment, and is directly dried or dried after cleaning. And because the general raw shrimp skin does not add any additives or even preservatives, it can retain the umami of the shrimp skin without being very salty.

However, because there are no preservatives, it means that the shelf life of raw shrimp skin is relatively short, and it is easy to absorb moisture and cause microbial contamination when stored naturally, so it needs to be refrigerated in the refrigerator.

Cooked shrimp skin can be divided into two types, one is light cooked shrimp skin, and the other is salty cooked shrimp skin.

In fact, the most important thing about raw shrimp skin and cooked shrimp skin is that cooked shrimp skin is cooked with seawater on the basis of raw shrimp skin. This can allow the salt in the seawater to penetrate more into the hairy shrimp, and the shrimp skin made by this method is lightly ripe shrimp skin, so the saltiness of the lightly cooked shrimp skin is also higher than that of raw shrimp skin, and the antiseptic property is also stronger, and the shelf life is longer.

The salty shrimp skin that is saltier than the lightly cooked shrimp skin is the salty shrimp skin boiled in seawater and some salt is added, this shrimp skin is the saltiest shrimp skin, but the bacteriostatic property is also the strongest, and it is this kind of shrimp skin that we usually eat the most.

But because it is very salty, you can wash it first when cooking it, and you don't need to add salt when cooking, and don't add salt to the amount of shrimp skin. Those who have learned can try it.

The skin is not river shrimp, but sea shrimp, so it has a salty taste. How to make the shrimp skin salty can be lighter, the shrimp skin can be put in a bowl and then add flour, eggs, thirteen spices, sesame oil and other seasonings, and then start the pot to burn the oil, the oil is burned for seven or eight minutes hot, and then the dough wrapped in the shrimp skin is fried in the pot, fried and golden and fished out, so that the saltiness of the shrimp skin can be lighter and very delicious.

Because shrimp is seafood, salty can be divided into 2 kinds, one is the big guy out of the natural drying, the other is Shanghai direct salvage processing, I suggest that you still choose to process on the boat, you can soak in water for a while before you want to make the taste lighter, let the salt dissolve in the water part, it is not so salty, I usually put it in the soup, or wrapped in the meat filling.

The shrimp skin itself is slightly salty, so consider the cook's technique, first put oil in the pot, heat the pot, then turn to low heat, add the shrimp skin and stir-fry until fragrant, add a small amount of sugar and salt.

Inferior shrimp skin is not salty, it is not good to have the taste of chemical water, high-quality shrimp skin is dry and not salty, and it is a little sweet, and it is very good as a tea.

Because the inside of the shrimp skin is not easy to taste, in order to better taste, it will be put more, which can be changed by taking the flavor for a long time.

Because it is caught and dried from seawater, you can blanch the water in advance, so that the taste can be much lighter, and you can also put it less.

Hello, I'm glad to answer for you, (1) Prepare salted shrimp, white rice, water and other materials; (2) Wash the salted shrimp with water, then pour the white rice into the pot, and then pour the salted shrimp into the ratio of 2:1; (3) Place the pot on the fire pit and cook over high heat, until the dried shrimp and rice grains are cooked, (you can add a small amount of vegetable oil when cooking); 4) Remove the shrimp bucket rice grains and put them on a dry plate, spread them out and let them air dry; (5) Put the dried dried shrimp grains in a bowl, add a small amount of salt, and stir them well; (6) Put the stirred salted dried shrimp into the oven, bake for 10 to 15 minutes, take out the grilled dried shrimp, and the original dried shrimp is ready.